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Pink grapefruit, prawn and avocado salad
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2 pink grapefruit
½ tsp caster sugar
¼ tsp fine salt
2 tsp finely chopped shallots
250g pack chicory, leaves separated
2 avocados, sliced lengthways
2 x 200g packs cooked and peeled North Atlantic prawns, drained
2 handfuls watercress
½ x 28g pack coriander, stalks chopped, leaves torn
2 tbsp extra virgin olive oil
1. Carefully segment the grapefruit over a large bowl. Squeeze in the juice from the leftover membranes.
2. Add the sugar and salt. Stir in the shallots and set aside for 5 minutes. Add the chicory, avocado, prawns, watercress and most of the coriander. Season with pepper and the olive oil. Toss together, then scatter with the reserved coriander, drizzle with a little more oil, if liked, and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.